Gingerbread Oatmeal

Full of sweetness and cozy spices, this gingerbread oatmeal is the best holiday breakfast. The easy recipe is perfectly creamy and made with hearty oats, molasses, and gingerbread spice. The perfect dish for your Christmas morning brunch!

Homemade oatmeal is the best! Check out my eggnog oatmeal, cranberry oatmeal, and spiced apple oatmeal for more holiday versions.

The best gingerbread oatmeal

This gingerbread oatmeal is the perfect holiday breakfast!

Rich, creamy, and perfectly spiced, a bowl of this warm treat is perfect to cozy up with this season.

If you love gingerbread cookies, you’ll be so happy with this Christmas oatmeal recipe.

Brown sugar, cozy spices, and a hint of molasses pair perfectly with oats to create a warm, homey breakfast.

Plus, you’ll enjoy how simple this recipe is. It takes no time at all to cook it up on the stovetop.

And what’s a holiday breakfast without some festive garnishes?

I decorate my bowl with a dollop of Greek yogurt, cherry pie, filling, and cute mini ginnies.

Pair it with a cup of hot chocolate and coffee and you’re set!

Gingerbread oatmeal is made with ingredients that are not only delicious but nourishing too. Measurements are listed in the recipe card at the end of the post.

• Old-fashioned rolled oats are the best for gingerbread oats. You could also use instant or quick oats, but steel-cut oats won’t work because they absorb liquid differently.
• Liquid: You need milk and water to cook and hydrate the oats. I prefer whole milk for a richer, creamier taste, but any type of milk is fine here, including skim milk and plant-based milk such as almond milk or oat milk.
• Brown sugar: I choose brown sugar as a sweetener because it contains molasses and contributes to that classic gingerbread aroma. See the variations section below for sweetener alternatives.
• Gingerbread spice infuses a delicious, warming gingerbread aroma into every spoonful of oatmeal. I like to use my own homemade spice mix, which you can create by combining cinnamon, cloves, allspice, ginger, and cardamom.
• Molasses (optional): Together with the spices, a small amount of molasses creates that classic gingerbread flavor. Use dark or unsulphured molasses, but not blackstrap. I prefer Grandma’s brand.
• Salt: A sprinkle of salt enhances the other ingredients.
• Topping (optional): I like to garnish my oatmeal with Greek yogurt, cherry pie filling, and a few mini gingerbread men. These toppings make this holiday oatmeal recipe super festive, and the yogurt is an extra source of protein!

Cooking oats on the stovetop is quick and easy. This method makes a pot of creamy ginger oatmeal with servings. Here are the steps:

1. Cook oats

• Add the rolled oats, milk, water, brown sugar, molasses, gingerbread spice, and salt to a medium saucepan.
• Bring the mixture to a gentle boil over medium-high heat.

2. Simmer oatmeal

• Then, reduce the heat to a low simmer and continue cooking for 5 to 7 minutes. Stir occasionally so the mixture doesn’t burn to the bottom of the pot.
• The gingerbread oatmeal is ready when the oats are creamy and have soaked up most of the liquid.

3. Serve

• Transfer the oatmeal to individual serving bowls.
• If desired, garnish each serving with a dollop of Greek yogurt, cherry pie filling, mini gingerbread men, and a sprinkle of gingerbread spice mix. Enjoy!

• Watch while cooking: The oatmeal will start out pretty thin, but it will thicken and get creamy as it cooks. For the best results, keep the saucepan uncovered the whole time, stir occasionally, and watch carefully so it doesn’t bubble over.
• Serve it fresh: Oats thicken considerably as they sits, so it’s best served fresh while it’s still warm and creamy. If making it ahead, briskly whisk in some more milk right before serving to thin the texture out.
• Adjust sweetness: You can add as much or as little sweetener as you’d like or leave it out altogether. It depends on how sweet you enjoy your oatmeal.

The great thing about homemade gingerbeead oatmeal is that you can customize the recipe any way you want. I’ve listed out a few ideas to get you started:

• Sweetener alternatives: Substitute brown sugar with coconut sugar, cane sugar, maple syrup, or honey.
• Cinnamon + ginger: If you want to simplify the recipe, use ground cinnamon and ginger instead of gingerbread spice.
• Vanilla protein powder: Feel free to stir vanilla protein powder into the cooked oatmeal for extra protein. 2 to 3 tablespoons is a good starting point.
• Chia seeds add a bit of fiber, protein, and omega-3 fatty acids. I recommend 1 to 2 tablespoons for this recipe.
• Add-ins: Get creative with the mix-ins! You can spruce it up with fresh or dried fruit, chopped nuts, seeds, nut butter, chocolate chips, or cinnamon chips.
• Toppings: The sky is the limit when it comes to oatmeal toppings and garnishes! Try sliced banana, honey, candied pecans, cranberry sauce, sauteed apples, raisins, or whipped cream.

How to store gingerbread oatmeal

Store leftovers in a jar or airtight container in the refrigerator and consume within 4 days.

Spiced oatmeal thickens up quite a bit as it sits in the fridge. Stir in some milk or water to thin it out until it becomes creamy and fluffy again.

Reheat gingerbread oatmeal

Reheat in the microwave in 30-second bursts until your desired temperature is reached.

You may need to add additional liquid if the oatmeal is too thick.